Page 41 - JG Performance November 19 Recipe Book

Oven Fried Chicken
INGREDIENTS
4 medium chicken breasts, cut in strips 4 tablespoons melted butter
100 grams flour
45 grams Panko breadcrumbs
1⁄2 teaspoon salt
1 tablespoon seasoning salt 1⁄2 teaspoon pepper
2 teaspoon paprika
SERVES: 4
TOTAL TIME: 35 Minutes
INSTRUCTIONS
Begin by preheating your oven to 220°C/425°F/gas 7 and line a rimmed baking sheet with uttered parchment paper reserving some butter for later
It’s worth noting here that if you’re using fresh chicken breasts, you should soak them for 15-30 minutes in milk or buttermilk. This will help the coating to stick. I used frozen, thawed chicken breasts so they are already very moist on the outside.
Combine all ingredients besides chicken and butter in sealable bag, add the chicken and shake to coat.
For extra crispy chicken, do a double coat: dip the coated chicken in a little buttermilk or milk, and coat once again in the flour mixture. You would need to make extra coating if you want to do this.
Arrange the chicken on the baking sheet, ensuring you leave a space between each strip, and bake 10 minutes, turn over, and bake another 10 minutes.
Be sure to check to make sure your chicken is cooked, as the thickness will vary the required baking time. You want it to be done but not overdone and dry. Bake for longer as needed.
Transfer to a paper towel to soak up any excess oil then serve immediately with a fresh green salad.
You can make these super crispy by using crushed corn flakes in place of the panko breadcrumbs.
MACROS
CALORIES 317 PROTEIN 24 CARBS 21 FATS 14 FIBRE 1
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